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Kale with Roasted Celeriac & Carrots

Print Recipe
Serves: 6-8

Ingredients

  • 2 tbsp suitable DF Spread e.g. Nuttelex(V) or butter if dairy tolerated
  • 2 tbsp light olive oil (or other suitable)
  • 1 Clove of Garlic
  • 1 celeriac, peeled and cut into chunky chips or wedges
  • 4 large carrots, cut into chunky chips or wedges
  • 50g cashews, toasted and roughly chopped (can swap to hazelnuts or macadamias if amines better tolerated)
  • 150g kale, roughly chopped
  • Salt

Instructions

1

Heat the oven to 220C/200C fan/gas 7.

2

Heat the DF Spread or butter and half the oil in a large roasting tin in the oven until foaming. Toss in the celeriac and carrots. Season with salt . Roast for 40-50 mins, stirring occasionally until the veg is golden and soft.

3

Add the rest of the oil, the nuts (optional) and kale, and garlic, and bake for 15 mins until the kale has wilted and is crisp at the edges.

Nutrition

  • 165 Calories
  • 6g Carbohydrates

Notes

Original source: Good Food (has some adaptions) Special Diet Tips Moderate salicylate and friendly diet - try this dish with red cabbage instead of Kale Low Histamine - Leave out Nuts Low Glutamate - if just on a low glutamate diet you can swap cashews to hazelnuts

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Further Reading...

Kale Dip

Kale Chips